Chinese

Sticky, flavorful wings that get a rich, deep color from dark soy sauce.

You’ve never met a dumpling filling that’s as fluffy and moist as this one.

Mouth-numbing, sweet, salty, and crunchy peanuts you can’t stop eating.

The flavors of this fish are out of control—super spicy, super intense, super delicious.

This dish is all about the sweet and salty soy paste, which balances out the bitterness of the broccoli.

We love the chewy, bouncy texture of wood ear mushrooms.

This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

At the Houston restaurant, actual brothers Robin and Terry Wong and pitmaster Quy Hoang bring their respective roots to barbecue.

A pan full of veggie-packed fried rice is one of the easiest and most satisfying weeknight dinners we know of.

Cecilia Chiang took a whirlwind trip to New York for her 99th birthday and we got to tag along for dinner.

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.

Crispy fried garlic on top, garlic oil leftover, and rice fried up in all of it. Garlic heaven.

There’s so much more you can do with your farmers’ market basil than making pesto!

This all-purpose chili crisp—which is tangy, spicy, and crunchy—will give your other condiments an inferiority complex.

You can probably make it faster than you can say it.

Cucumbers are practically all water, so you gotta dress them like you mean it. This hot, sweet, and tart dressing will have them covered.

"It’s a moment to get rid of all the bad, unfortunate things—and bring more good fortune into the next year."

During Chinese New Year, eating (and making) dumplings symbolizes unity, togetherness, and harmony.

Simone Tong's red-braised pork belly is a must-have on Chinese New Year. You can see why.

The higher you toss the salad with your chopsticks, the more luck you'll bring into the new year.

Faster than delivery, and about 10x more delicious.

Never cooked cucumbers before? This recipe should convince you to give the method a try, especially when they’re quickly tossed in a hot pan and kept crisp, as they are here.

You’ll get all the traditional flavors of the classic takeout dish by using a marinade made up of oyster sauce, Shaoxing wine, and soy sauce, but the steak and broccoli are grilled for a fresh summertime variation.